Savor
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
301
The Sublime Lime Episode
These zesty citrus fruits are integral to cuisines all over the world – juice, skin, and leaves included. Anney and Lauren explore the genetic roots and long history of limes.
32 min
302
Pavlova Whisks Us Off Our Feet
This fluffy meringue dessert often comes with whipped cream, cut fruit, and contention. Anney and Lauren explore where pavlova really comes from and why meringue is so persnickety, scientifically speaking.
33 min
303
Cocktail Hour: The Grasshopper
This creamy mint-chocolate cocktail is a classic dessert drink that’s making a comeback – and, in some places, never went away. Anney and Lauren offer a fresh look at the history and culture of the grasshopper.
34 min
304
The Cool Mint Episode
This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore the refreshing history and freshest science behind mint.
31 min
305
The Hardboiled Deviled Eggs Episode
People have been stuffing hardboiled eggs with mixtures of their own yolks plus various flavorings for millennia. Anney and Lauren explore the long history and exacting science behind deviled eggs.
38 min
306
A Peppering of Paprika
This spice, made from ground red peppers and ranging in flavor from sweet to pungent to spicy, is the stuff of culinary, legal, and puppet legend. Yes. Anney and Lauren explore the rich, colorful history of paprika.
33 min
307
The Knotty Pretzel Episode
Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. Anney and Lauren explore the twists of pretzel history, culture, and science.
33 min
308
The Bloomin’ Story of the Onion
This vegetable hibernates for the winter and has tear-inducing defense mechanisms. Anney and Lauren peel back layers of the long history and smelly science of onions.
34 min
309
Food TV: For Your Consumption
Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube.
48 min
310
Farewell, New Orleans
To finish out our miniseries on New Orleans, we share a few more stories from our guests about what it’s really like to live there – of course the food scene, but also the music, the tourists, the unexpected inspirations – and the ghosts.
37 min
311
The Extra-Saucy Louisiana-Style Hot Sauce Episode
This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments.
38 min
312
Law and Order: Food and Water Unit
Fresh food and clean water are necessary for human health and productivity, but many people lack access due to systemic problems with infrastructure, education, and opportunity. We skim the surface of food and water policy in New Orleans and beyond.
43 min
313
Bonus Interview: Raekwon The Chef
Rapper and Wu-Tang Clan member Raekwon got his nickname from the flavor he brings to his music, but it could just as easily refer to his passion for food. In this bonus interview, listen in as the Savor team catches up with Raekwon at A3C 2018.
17 min
314
Savor the Gator
Alligator seems like an unlikely food source, but it’s been enjoyed for millennia. Anney and Lauren play investigators (not sorry) into the history, habits, and amazing (U.S.) ecological recovery of alligators.
33 min
315
King (Cake) for a Day
Variations on this festive Mardi Gras cake are served during Carnival season around the world, so how did the New Orleans version come to be? Anney and Lauren dig into the history and traditions surrounding king cake and Mardi Gras.
29 min
316
This Episode Is Anything But Medi-Okra
Okra is both prized and demonized for its goo – the vegetable thickens stews beautifully, but some find it slimy. Learn the history and slime science behind okra (including how to cut back on the goo when you cook it).
27 min
317
New Orleans: The Sandwiching
The po’boy and muffuletta are integral stops on any New Orleans food tour, and their histories help tell the story of the city. Anney and Lauren explore the origins of these iconic sandwiches.
30 min
318
You Want Fries With That?
Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries.
36 min
319
Cocktail Hour: New Orleans
This city invented (or, at least, popularized) a legion of cocktails. Anney and Lauren dip into the history that made New Orleans’ drinking culture possible, and explore the Sazerac, the Ramos gin fizz, and the French 75 in particular.
45 min
320
Kit Kats: Give Us a Break
This iconic, sharable British candy bar is consumed at a rate of billions per year in hundreds of flavors around the world. Anney and Lauren chat about Kit Kat’s history, psychology, and structural science.
39 min
321
Stewing Over Gumbo
This classic dish contains contributions from the many cultures that created New Orleans, and everyone’s recipe is a little bit different. Anney and Lauren explore the many forms and fans of gumbo (plus, how roux works).
35 min
322
Boudin: The Cajun Link
This type of fresh sausage made throughout Europe is also a regional specialty in Cajun country. Anney and Lauren explore the history, etymology, and making of Cajun boudin.
35 min
323
New Orleans: The South Is North From Here
You can trace the whole history of New Orleans through the creation of its signature drinks and dishes. Anney and Lauren (along with a host of expert guests) explore the city’s roots -- and how Cajun and Creole cuisines came to be.
50 min
324
The Inexhaustible Energy Drink Episode
Energy drinks toe the line between recreational beverage and nutritional supplement. Anney & Lauren explore their history, plus the science of why those jolts/surges of pep that can make you feel like a rock star can also come with monstrous side effects.
31 min
325
The Blow-Out Birthday Cake Episode
Why do we eat cake on people's birthdays? Why do we blow out candles? What on earth is "birthday cake" flavor?? Anney and Lauren explore the answers to these and other layers within birthday cakes.
34 min